Irish Red Ale

Red ales are known for their malty taste and aroma, this lends to a nice medium body despite the beer’s lower gravity. Bitterness is balanced to express the malt over the hop characteristics, and usually finishes off with a nice round finish. Brew this Irish ale in the middle of February and have this easy drinker ready for St Patty’s day!

Specifications

Original Gravity: 1.050

Final Gravity: n/a

ABV: n/a

IBU: 22

SRM: n/a

Boil Time: 60 minutes

Efficiency: n/a

Pre-boil Volume: n/a

Pre-boil Gravity: n/a

Directions

Steep grains in one gallon of 150º F water for 20 minutes. Remove grains and sparge with 1 gallon of 170º F water. Stir in extract and honey then bring to a boil. Add first hop addition. Boil for 45 minutes then add second hop addition. Boil 15 minutes more, then add to fermenter filled with 3 gallons of cold water (top-up to 5 gallons if necessary). When temperature drops below 75º F, pitch yeast and aerate well. Ferment at ale temperature for two weeks. When fermentation is complete, bottle with 1.25 cups of Briess Golden Light dry malt extract or siphon into sanitized party pigs with 0.25-0.33 cups of Briess Golden Light dry malt extract in each. If you are kegging, prime with 0.55 cups of Briess Golden Light dry malt extract or force carbonate.